Pasta ai Gamberoni (Italian Prawns and White Wine Cream Sauce)

This dish is a Cavaliere favourite that has consistently made an appearance on the Ristorante Rinuccini menu for the past 25 years. A light and summery traditional spaghetti with fresh water prawns from and a hint of chilli to finish. At Ristorante Rinuccini Head Chef/Owner Antonio Cavaliere loves the combination of classic Italian dishes with the very best of fresh local ingredients.

extra virgin olive oil (25 mL)
fresh raw prawns, peeled and deveined (200 g)
2 large cloves garlic, crushed
½ fresh chilli, very finely chopped
white wine (100 mL)
1-2 Tbsp. lemon juice, freshly squeezed
1 handful flat-leaf parsley, roughly chopped
spaghetti or other long pasta (400 g)

Heat the olive oil in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour.

Add the garlic and chilli and sizzle for a further 1 min, splash in the wine and then bring to the boil.

Season to taste with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

In a large pan of boiling, salted water, add the pasta and bring to the boil. After 30 seconds quickly strain and put into a large bowl and toss through the prawns sauce.

Divide the pasta between 4 bowls, pour over any extra sauce and serve straight away.

Makes 4 servings.